Ingredients (nutrition)
- 2 lb squid hoods, cut into pieces
- 9 fl oz lemon juice
- 9 oz cornflour
- 1 tablespoon salt
- 1 tablespoon ground white pepper
- 1 1/2 teaspoons caster sugar
- 4 lightly beaten egg whites
- vegetable oil for deep frying
Preparation (instructions)
- Place squids in a bowl and pour in lemon juice.
- Cover with cling film and chill in a refrigerator for 20 minutes.
- Drain and pat dry with kitchen paper towel. Set aside.
- In a separate bowl, mix together cornflour, salt, pepper and sugar.
- Dip squids in egg white and dredge in cornflour mixture.
- Heat up oil in a deep heavy saucepan.
- When oil is hot, deep fry squids for 1 1/2 minutes.
- Drain on kitchen paper towel.
- Serve immediately with tomato ketchup or chili sauce.
Servings: 4-6
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